Introduction

Vegetarian version of a Colombian soup. The original recipe can be found here: http://projects.washingtonpost.com/recipes/2006/03/01/ajiaco-bogotano-chicken-and-potato-soup/
Vegetarian version of a Colombian soup. The original recipe can be found here: http://projects.washingtonpost.com/recipes/2006/03/01/ajiaco-bogotano-chicken-and-potato-soup/

Directions

On a large piece of cheesecloth, bundle together the onion, cilantro, scallions, garlic and celery. Gather the corners of the cheesecloth and fasten with kitchen twine to form a version of a bouquet garni. Place it in a large stockpot with the water and the bouillon cubes. Bring to a boil, then reduce the heat to medium-low and simmer, with bubbles just breaking the surface, for about 30 minutes, skimming any foam that forms on the top, if necessary.

Increase the heat to medium-high and add the corn and red bliss potatoes to the pot. Boil for 10 minutes. Add the russet potatoes and cook for 20 minutes. Add the papa criolla and half of the packet of guascas and stir. Reduce heat to low and simmer for 1 hour or until thickened. Remove the corn and, when cooled enough to handle, cut cobs into 2-inch rounds. Return corn to the pot with the remaining half-packet of guascas.

Remove and discard the bouquet garni. Add salt and pepper to taste. Ladle the soup into individual bowls. Serve with garnishes in separate serving bowls.